August 8th, 2011 
Nancy
I picked up ten locally pastured chickens over the weekend. Next month will be the last month they are availbale in my area. I will get ten more chickens and that should hold me over until next spring. My freezer is full! When I placed my order back in the spring, I had the intention of cooking one chicken per week. I have somehow gotten out of the habit of doing this. I am hereby committing to cook one chicken per week from now until I have room in my freezer again!
Here’s what we are planning for dinner:
Monday – Mojo Chicken, Sauteed Green Beans from the garden
Tuesday – Goosemeat Sandwiches (No, it’s not really goose!)
Wednesday – Chicken Fried Rice
Thursday – Spaghetti
Friday – Birthday Party!
Saturday –Summer Squash and Zucchini Skillet
Sunday – We have a potluck dinner at Bible study. Last week I took Nancy’s Green Beans except I used summer squash and zucchini instead of green beans. It was a hit!
What’s on your menu this week?
This post is part of Menu Plan Monday.
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If you don’t mind my asking, how much do the chickens cost? And I’m assuming they’re dead and plucked and all that stuff, right, lol? I would love to do this, although I certainly don’t have the freezer space right now for 10.
I pay $3 per pound. I can usually stretch one chicken into 3-4 meals plus a gallon or so of nutritious chicken broth. I have a strong conviction about not supporting factory farms and feeding my family their sick product, especially since we eat plenty of it when we eat out or at friends’ houses. In the old days I’d pay around $1 per pound for conventional whole chicken so this took some time to get used to. Yes, it comes ready to cook. 🙂